Spray a 10-inch angel food cake or tube pan with non-stick cooking spray. Line pan bottom and sides with pieces of parchment paper.

Prepare gold cake according to package directions. Set aside in a bowl and stir in orange oil and orange zest. Prepare chocolate cake mix.

Spoon half of chocolate batter into pan, then half of gold cake, then chocolate, and remaining gold cake.

Place cake on a baking sheet. Bake until cake springs back when done (40 to 55 minutes). Cool well before unmolding on a serving platter. Drizzle on melted chocolate or dust with sugar, then garnish with orange shreds.

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